College and Individuality

We, my mom and dad and I, took TJ to Utah and left him there.  Yep, we left my brother to start a new chapter in his life.  It's called James goes to College.  Yes, James.  Apparently the name I have known my brother by his entire life is no longer his name, it's now James, his middle name.  I guess it's another attempt at individuality.  :)  Like Virginia going by Gina or Ginny, however briefly, or me switching from Jennifer to Jen when I was in my mid 20's.  Everyone needs to feel different and important.  The problem, as I see it, comes when you try so hard to be different that you end up actually being the same as so many others trying to be different.  The ones that succeed at being different are the ones that stop caring what others think and just do what they want, wear what they like, and eat how they see fit.  They are the ones that end up being the ones that everyone else tries to be like.


TJ is enrolled at UVU and he starts college in just a few weeks.  He is growing up and becoming a man, my baby brother is 18 and living on his own for the first time.  I actually envy him the next few years.  The time he'll get to make decisions, become who he wants to be, learn what he wants to learn and go where he wants to go, without the weight of too many bills and obligations.  If there was a time in my life I wish I could re-do, and still end up where I am now (maybe with a few minor changes) it would be college.  I'd do that study abroad program.  I'd have better grades.  I'd have finished college and gotten my law degree or international law or relations.  I would have traveled and had so many more adventures rather than done things to make others happy.  



I hope James (TJ?) you know how very much I love you and how much I hope you love college and make the most of every moment.  Work hard, get good grades study abroad and learn art and music, dance and theater in other countries too.  You are at the starting line of the best and most rewarding race you'll ever be in, just remember that you decide the pace you run and your destination.

Bucatini with Cauliflower and Brussel Sprouts

1. 12 ounces bucatini (we used Penne)
2. 2 boneless skinless chicken breasts or 5 chicken breast tenderloins, chopped into 3/4 inch pieces
3. 4 tablespoons melted butter
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. 1/2 pound cauliflower florets, cut in 1-inch pieces
6. 1/2 pound brussels sprouts, halved or quartered if large
7. Salt and freshly ground black pepper
8. 1 small onion, finely chopped
9. 2 large garlic cloves, thinly sliced
10. 1/2 teaspoon crushed red pepper
11. 1 teaspoon chopped rosemary
12. 1 teaspoon chopped thyme
13. 1 cup dry bread crumbs
14. 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil. Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes. Add 1/4 cup of oil to the skillet along with the onion, garlic, crushed red pepper, rosemary and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
3. In a small skillet, heat the remaining 2 tablespoons of olive oil. Dredge the chicken pieces in melted butter and then in the bread crumbs and cook over moderately high heat until golden brown and crisp.  About 2-3 minutes, turning regularly to cook evenly.
4. Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese. Serve the pasta in wide bowls and top with the chicken and extra cheese or breadcrumbs.